Thai Shrimp And Eggplant Stir-Fry

• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons Asian fish sauce
• 1 1/2 teaspoons sugar
• 1 tablespoon plus 5 tsp. peanut oil
• 1 pound large shrimp, peeled and deveined
• 3 slender Japanese eggplants, halved lengthwise and cut crosswise into 1/2-inch pieces
• 5 cloves garlic, thinly sliced
• 2 Fresno chilies, seeded and slivered
• 1 scallion, thinly sliced (about 1/4 cup)
• 1 cup loosely torn basil leaves
• Lime wedges, for serving
• Cooked rice noodles, optional

1. In a small bowl, whisk lime juice, fish sauce, sugar and 2 Tbsp. water.
2. In a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium-high heat until very hot; swirl to coat skillet. Add shrimp and stir-fry until just pink, about 3 minutes. Transfer to a medium bowl.
3. Add 2 tsp. oil and half of eggplant to skillet. Cook, undisturbed, for 2 minutes, then stir-fry for 30 seconds. Transfer to bowl with shrimp. Add another 2 tsp. oil; repeat with remaining eggplant. Make a well in center and add remaining 1 tsp. oil, garlic, chilies and scallion. Stir-fry until fragrant, about 1 minute.
4. Add shrimp, eggplant and sauce to skillet. Cook, tossing well, until heated through, 30 seconds to 1 minute. Stir in basil. Serve with lime wedges and rice noodles, if desired.

lime juice, fish sauce, sugar, peanut oil, shrimp, slender japanese eggplants, garlic, chilies, scallion, basil, lime wedges, rice noodles

Taken from www.myrecipes.com/recipe/thai-shrimp-eggplant-stir-fry (may not work)